October 2011

Recipe from "The Drink and the Dish"

In our October issue, in Bridget Albert's "The Drink and the Dish" column, we printed an abbreviated recipe for Marinated Mussels with Beer Crème Fraîche and Hop-Pickled Apples by Chef Will Preisch of The Bent Brick in Portland, OR. Here is the complete version of the recipe.

Marinated Mussels with Beer Crème Fraîche and Hop-Pickled Apples

5 lbs. mussels 16 oz. Upright Brewing Four*

Steam cleaned mussels in beer over high heat until they open. Place in refrigerator to cool, reserving cooking liquid. Shell cooled mussels, reserving shells for presentation. Place mussels into a tall container and add marinade; marinate 6 hours to 2 days.

Reduce mussel cooking liquid down to 2 oz. Cool. Whip crème fraîche lightly with a whisk to gain body, about 2 minutes. Fold in mussel reduction. Season with salt and lemon juice. Transfer to a squeeze bottle.

Peel, core and quarter apples. Place all ingredients in Cryovac bag. Place in Cryovac machine and draw a vacuum on full pressure. After 2 hours, cut apples into brunoise (1/16-inch cubes). Store with pickling liquid.

To serve:

Squeeze a dime-sized dollop of beer and mussel crème fraîche in a mussel half-shell and add marinated mussel. Top with pickled apples and crispy bacon.